My family has a peculiar tradition with hot cross buns. Sliced open, toasted and slathered with butter and vegemite. Fruity, salty, savoury, sweet. Not appealing to most tastes, but classic Easter food for the Bennetto clan. Poor ol' Matty, he's going to need a tastebud lobotomy once we tie the knot.
These buns are traditional, to a point. There's the dried fruit, mixed peel (yes, it's essential), spices and cross. The cross itself is where things get tricky. I know they're meant to be baked on, but I think a hint of extra sweetness can only serve to improve the situation. 'Specially when they're spread with a black, yeasty spread.
The cross is a quick mix of egg white, icing sugar and milk. So easy, but super runny. If you don't watch out, you'll have hot cross splodges and that ain't appropriate for Easter.